Farmers Market Hash with Baked Eggs

Servings

10 mins

Prep Time

45 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 (10 oz.) package	All Natural Pork Sausage Little Links, thawed
1/2 cup	Diced Onion
2	Garlic Cloves, minced
2 pounds	Small Red Potatoes, diced
1	Poblano Pepper, diced
1/2	Red Bell Pepper, diced
1 pint	Mushrooms, diced
1	Medium Eggplant, diced (about 4 cups)
1 cup	Water
1/2 cup	Kale, chopped
6	Eggs

Remove the sausage form the casings. Crumble into large, oven-safe pan (preferably cast iron) set over medium-high heat. Cook, stirring occasionally, until sausage is golden brown and cooked through - about 8 minutes. Transfer sausage to plate.
Return pan to stove and reduce heat to medium. Add onion and garlic; cook 1-2 minutes. Add potatoes, poblano, and red pepper; cook until potatoes are browned and crispy - about 10 minutes. Stir in eggplant, mushrooms, and water. Cook for 10 minutes, or until water is evaporated and vegetables are cooked soft. Stir in kale.
Heat the oven to 400°F.
If desired, divide the hash between six ramekins to make individual portions. Crack eggs onto hash; one per portion. Bake 10-12 minutes, or until whites are completely set.